Panna cotta with basil, strawberries and Rinquinquin
For 6 people only
• 250 ml whole flower cream (35% BF)
• 150 ml of milk
• 2 sheets of gelatine
• 80 g of sugar,
• 1 bunch of basil
• 300 g strawberries
Wash, trim and cut into two strawberries.
Soak the strawberries in the Rinquinquin for 1 hour, set aside
Cut the gelatine leaves into small pieces and soak them in a cut.
Heat the cream, milk and sugar in a saucepan.
Stop the heat and add the basil leaves, rinsed first.
Cover and let steep for 15 minutes.
Pour into a blender and mix finely.
Add the rehydrated and dried gelatine leaves, stir again.
Spoon into glasses, let cool and refrigerate at least 4 hours.
Garnish panna cottas with strawberries
Add a few basil leaves for decoration
© Photo : Bambule Media
Rinquinquin, peach wine
15° - 75 cl
RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol.